About
Easy, keto-friendly ice cream with just a few ingredients! This creamy vanilla ice cream with chocolate chip pieces is dairy-free and can be made in a few hours without an ice cream maker. When freezing the ice cream mixture, press plastic wrap so it just touches the mixture before placing into the freezer. This will prevent the ice cream from turning icy and keep it smooth and creamy. If you leave the mixture in the freezer too long and it begins to harden, just let it sit out for a few minutes before mixing or scooping. This recipe is made without sweetener, but feel free to add xylitol or liquid stevia to the coconut milk mixture to taste!
Ingredients
- 22 fl oz culinary coconut milk original by so delicious
- 50 gram organic 85% dark chocolate by green & black's
- 1 ½ teaspoon vanilla extract
- â…› tablespoon salt
- 1 teaspoon coconut oil
Instructions
- Whisk together the coconut milk and melted coconut oil together in a bowl or dish.
- Add the vanilla extract. Roughly chop the chocolate bar and add half of the chips. Mix together.
- Lay a piece of plastic wrap on top of the ice cream mix and press in slightly. Freeze the mixture for about 1 hour. After an hour, mix well. If there are any frozen pieces, allow the mixture to melt for 10-15 minutes and try mixing again.
- Place the plastic wrap back on top of the ice cream and freeze for another hour. Allow to melt for 5-10 minutes and then scoop the mixture into a high-speed blender. Blend until smooth, add the remaining chips and then pour back into the dish and freeze for another 30 minutes.
- Once the ice cream is soft enough, scoop it out into a bowl or dish and enjoy immediately.
Nutrition Facts
- Servings: 6
- Calories: 253.9kcal (per serving)
- Fat: 24.3g (per serving)
- Carbs: 8.9g (per serving)
- Protein: 2.1g (per serving)
